Description
A garden-fresh turmeric powder that has a golden-yellow colour. Known for its high carcumin (colour property) content. It is a popular variety in India, where turmeric is used as a key colouring agent in 'curries'.
Turmeric has a mild, earthy and woody flavour. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.
Turmeric has a mild, earthy and woody flavour. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.
Usage
The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used as a colouring and flavouring agent in Indian cuisine. Solutions of turmeric have long been used in the treatment of wounds, eye infections and common cold.
Scientific Name
Botanical name: Curcuma longa L.
Family name: Zingiberaceae
Commercial part: Rhizome or underground stem
Family name: Zingiberaceae
Commercial part: Rhizome or underground stem
Other Names
Spanish
Curcuma
French
Curcuma
German
Kurkuma Gelbwurzel
Swedish
Gurkmeja
Arabic
Kurkum
Dutch
Geelwortel
Italian
Curcuma
Portuguese
Acafrao-da-India
Russian
Zholty Imbir
Japanese
Ukon
Chinese
Yu.Chin
Hindi
Haldi
Turmeric
is an important spice in
Everest Sabji Masala.
